Apple Butter

By Hklbrries

From the National Center for Home Food Preservation.

Use Jonathan, Winesap, Stayman, Golden Delicious, MacIntosh or other tasty apple varieties for good results.

Ingredients

• 8 pounds apples
• 2 cups apple cider
• 2 cups vinegar
• 2 1/4 cups white sugar
• 2 1/4 cups packed brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp ground cloves

Preparation

Step 1

Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press through a colander, food mill or strainer.

Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.

Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.

Fill sterile half-pint or pint jars with the hot butter, leaving 1/4-inch headspace. Adjust lids and process jars for 5 minutes for elevations up to 1,000 feet; 10 minutes for elevations of 1,001 to 6,000 feet; and 15 minutes for elevations above 6,000 feet.